• Food Science and Preservation
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• v.19 no.3
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• pp.337-343
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• 2012

The objective of this study was to characterize three different commercial (A, B and C) and two handmade (HM-AP, atmospheric pressure; HM-RP, reduced pressure) strawberry jams in relation to soluble solids, pH, total acid, total polyphenol, anthocyanin, color values, texture properties, and sensory evaluation. The soluble solid contents varied from 62.33 to 68.33 $^{\circ}Brix$, and the pH ranged from 3.59 to 3.70. The color L and a values were the highest in the HM-RP strawberry jam (p<0.05). The total polyphenol contents of commercial jams A, B, and C were 56.10, 97.59, and 105.85 mg GAE/100 g, respectively, and those of the HM-AP and HM-RP of handmade jams were 156.13 and 189.94 mg GAE/100 g. The anthocyanin contents of A, B, and C commercial jams were 1.51, 0.95, and 0.80 mg/100 g, respectively, and those of the HM-AP and HM-RP handmade jams were 2.64 and 9.16 mg/100 g. The phenolic contents of the HM-RP jam were significantly much higher than those of the other jams. The hardness ranged from $5.67{\times}10^3$ (HM-AP jam) to $41.91{\times}10^3$ (jam B) dyne/$cm^2$, the jelly strength ranged from 40.08 (HM-AP jam) to 180.33 (jam B) dyne, and the strength ranged from 83.84 (jam C) to 302.93 (jam B) g. The sensory evaluation of the color, flavor, sweetness, sourness, viscosity and overall acceptability of the HM-RP jam showed higher values than those of the other jams. Especially, the highest value of the color score was found in the HM-RP jam. The electon donating abilities of jams A, B, and C and of the HM-AP and HM-RP jams were 44.27, 41.70, 53.06, 69.08, and 73.21%, respectively. These results indicated that the HM-RP strawberry jam prepared with reduced pressure using micro-oxygen technology was a good source of phenolic compounds, total polyphenols and anthocyanin, and had a high level of antioxidant activity.

• Food Science and Preservation
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• v.21 no.4
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• pp.520-528
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• 2014

The purpose of this study was to evaluated a phthalate, heavy metal contents and physicochemical quality properties in korean mudflat solar salt and foreign salts. DEHP in mudflat solar salt (MSS) was detected a low level (9.00~669.89 ppb), but it was shown a high level excess to 1.5 ppm criteria in the foreign solar salt (FSS) 5 type (3,440.64, 3,266.56, 2,189.65, 4,010.69, 4,554.20 ppb) and foreign large solar salt (FLSS) 1 type (1,983.27 ppb). Also, DEHP in FSS 2 type (930.15, 1,310.07 ppb) and FLSS 1 type (924.92 ppb) was detected a high level not excess to criteria. No detected DMP, DEP, DIBP, DBP, DAP, BBP, DCHP and DEHA contents in MSS and foreign salt (FS). Na ion was shown a significantly higher level (p<0.05) in FS (407,345.87~426,612.14 ppm) than in MSS (363,633.98 ppm), but it was shown a high level in Mg (p<0.01), K (p<0.05), Ca ion (p<0.05) of FSS compared to foreign refined salt (FRS). Cl ion (532,727.07 ppm) of MSS was the most low level (p<0.001) compared to FS, but it was shown a high level (p<0.001) in Br ion (625.07 ppm). $SO_4$ ion was not shown a significant difference in DS and FS. It was display a high level in Mn of MSS, and Al, Fe of FLSS. Heavy metal contents (As, Cd, Pb and Hg) in MSS and FS was not significant difference, it was safety level as edible salt.

• Food Science and Preservation
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• v.23 no.5
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• pp.638-644
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• 2016

To examine the utilization possibility of defective coffee beans, non-defective and defective coffee bean were compared by means of its physiochemical properties and antioxidant capacities measured by DPPH radical scavenging activity, FRAP assay, total phenol contents, functional component (trigonelline, caffeine, chlorogenic acid) contents. After roasting process, pH and soluble solid contents of coffee extracts decreased; $L^*$ value decreased while $a^*$ and $b^*$ values increased. DPPH radical scavenging activities of defective green bean extracts were higher than that of non-defective green bean extracts. Immature green bean extract showed the highest radical scavenging activity. In FRAP assay, green bean extracts ranged from 15.28~21.80 mM TE which was higher than roasted bean extracts which showed 14.81~16.38 mM TE. Total phenol contents of green bean extracts ranged 191.06~256.25 mg% GAE which was higher than that of roasted bean extracts showed 161.91~173.44 mg% GAE. The contents of trigonelline, caffeine, chlorogenic acid in immature green bean extract were the highest, which showed 895.20 mg/L, 825.85 mg/L and 3,836.94 mg/L respectively. Each contents were decreased after roasting process. Results of this study suggest that defective coffee bean can be used as a functional food material.

• Korean Journal of Food Science and Technology
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• v.35 no.4
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• pp.635-641
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• 2003

A non-thermal pasteurization technology, high Pulsed Electric Field (PEF) has been thought to be a new alternative processing technology instead of heating. The objective of this study was to examine and compare the effect of PEF and High Temperature Short Time (HTST) treatments on the physicochemical, microbiological and sensory characteristics of citrus juices. Total sugar and titratable acidity values of fresh citrus juice and two treatments were not significantly different each other at p<0.05. The concentration of vitamin C in fresh citrus juice $(31.2{\pm}0.59\;mg%)$ was not significantly different with the value of PEF treatment $(29.4{\pm}0.75\;mg%)$ but was significantly higher than the value of HTST treatment $(27.4{\pm}0.75\;mg%)$. The color values (L, a, and b) in PEF treatment were significantly lower than the fresh citrus juice, but were higher than the values of HTST treatment. Both total bacterial cell counts $(6.65\;{\pm}\;0.08\;log_{10}(cfu/mL))$ and yeast counts $(7.79{\pm}0.07\;log_{10}(cfu/mL))$ in fresh citrus juice were significantly reduced by PEF $(1.39{\pm}0.14,\;2.42{\pm}0.1\;log_{10}(cfu/mL))$ as well as HTST treatment (0, 0). PE activity of fresh citrus juice $(1.3{\pm}0.12\;units/mL)$ was significantly reduced by PEF treatment $(0.11{\pm}0.01\;units/mL)$ and was totally inactivated by HTST treatment. Sensory evaluation scores in flavor, taste and overall acceptability between the fresh and PEF treated citrus juices $(7.2{\sim}7.5)$ were not significantly different but the values of HTST treatment $(5.1{\sim}5.8)$ were lower than others. Consequently, PEF treatment is thought to be a good alternative pasteurization method for fresh citrus juice to HTST treatment due to its strong pasteurization effect, reduced destruction of nutrients and good sensory characteristics.

• Journal of Environmental Impact Assessment
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• v.28 no.6
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• pp.604-615
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• 2019

In this study, we produce a new type of the algae soil conditioner(ASC) using discarded algae biomass through a composting process and evaluate its nutritional characteristics. As the main ingredient, the ASCs used algae biomass collected through the coagulation-floating method and made by adding a variety of additional supporting materials (sawdust, pearlite, oilcake etc.). ASCs were divided into 0% in blank, 11.7% in ASC1, 21.6% in ASC2, 37.6% in ASC3, 59.5% in ASC4, and composted during 127 days. ASCs showed a sharp increase in temperature by aerobic microbial reaction, and 6~7 high and low temperature peaks were observed. As a result of physicochemical analysis, mineralization proceeded according to decomposing the organic matter and there was a marked increase not only in macronutrients (TN, P₂O₅, K₂O), but also in secondary macronutrients (CaO, MgO). The microbial community change was found in stage 1 (bacteria, filamentous fungi) → stage 2 (actinomycetes, bacteria) → stage 3 (Bacillus sp.), depending on the maturation process. It was estimated that microbial transition was closely related to temperature change and nutritional behavior. The quality of soil conditioner can be determined according to the maturity of compost process, and it was determined that effective microbial activity could be induced by controlling algae biomass below 59.5% in this study. In conclusion, we found out the possibility of manufacturing and utilizing soil conditioner recycled algae biomass and if further technological development is made on the basis it can be used as an effective soil conditioner.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.63 no.4
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• pp.322-330
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• 2018

The correlation between the nutritional composition of soybeans and whole soymilk palatability was investigated using nine soybean cultivars (Teagwangkong, Daewonkong, Saedanback, Jinpung, Daechan, Miso, Cheongmiin, Cheongja 3, and Socheongja). Physicochemical analysis of soybeans, showed that the protein and lipid contents were 37.7-46.0 and 15.2-20.9%, respectively. Unsaturated fatty acids were 81.1-84.8% of total fatty acids, of which linoleic acids was 49.7-56.8%. Total tocopherol was $243.5-361.3{\mu}g/g$ of extract, of which ${\gamma}$-tocopherol was $67.14-86.49{\mu}g/g$. Total isoflavone contents varied within cultivars from $495.4-1,443.8{\mu}g/g$ of extract. Daidzin and genistin were 252.1-556.0 and $241.8-730.7{\mu}g/g$, respectively, which were major isoflavones in soybeans. For the sensory evaluation, whole soymilk was made from nine soybean cultivars and 20 panels investigate its palatability. The Daechan cultivar had the highest (9.1), and Cheongmiin the lowest (5.6), overall palatability score. Interestingly, sensory results were strongly correlated with linoleic acid (0.746) and stearic acid (-0.716) content. In summary, the fatty acid composition of soybeans is the key factor in determining the palatability of whole soymilk. This study could be applied to determine the suitability of cultivars for soybean products, including whole soymilk.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.67 no.1
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• pp.9-16
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• 2022

Rice is one of the most important staple foods in Wnju, Jeonbuk, South Korea. However, rice consumption has dramatically decreased as eating habits have diversified owing to rapid economic growth. Recently, floury endosperm rice varieties have been developed to invigorate the rice processing industry, because dry-milled rice flour is economically and environmentally suitable for massive rice flour distribution. The National Institute of Crop Science has developed 'AromaT', an early-maturing black rice with floury-endosperm, suitable for tea and dry milling. 'AromaT' was derived from a cross between 'Suweon542' as the floury endosperm source and 'Heugjinju' as the black and aromatic source. In this study, 'AromaT' and its parents, 'Suweon542' and 'Heugjinju', were analyzed for agronomic traits, anthocyanin content, and their major physicochemical properties by different planting date. The field experiment was conducted in Wanju, Jeollabuk-do Province, South Korea, in 2019. The transplanting dates were May 30 (ordinary season), June 25 (double-cropping season), and July 10 (late season). The yield performance of brown rice 'AromaT' was 330 kg/10 a in the double-cropping cultivation method and was the highest among the transplanting dates. The floury endosperm of 'AromaT' was derived from 'Suweon542' containing 'flo7', located on chromosome 5 and known to control floury endosperm. With the late planting date, the anthocyanin content of 'AromaT' was 570.5 mg/100 g, much higher than that of 'Heugjinju' (376.3 mg/100 mg). The brown rice of 'AromaT' also exhibited the pop-corn-flavoring 2-acetyl-1-pyrroline, exclusively detected in aroma rice varieties. The average particle sizes of 'AromaT' and 'Suweon542' were 67.12 ㎛ and 70.9 ㎛, respectively, lower than that of 'Heugjinju' (95.5 ㎛) with a black transparent endosperm. The average damaged starch content of 'AromaT' was 8.1%, lower than that of 'Heugjinju' (10.05%) and Suweon542 (9.5%). As a result, 'AromaT' with high anthocyanin content, fine particle size, and low damaged starch content is expected to provide a new rice material in various processing fields.

• Korean Journal of Poultry Science
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• v.49 no.1
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• pp.1-8
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• 2022

We investigated the effects of stunning methods and gas treatments during slaughter on the quality characteristics of chicken breast and small intestine. Broilers (Ross 308) were stunned and slaughtered using halal, CO₂, or N₂ gas stunning methods (for 10 birds). After slaughter, the pH, proximate composition, color, water-holding capacity, cooking loss, and shear force of chicken breast muscle and small intestine were determined. Compared with the halal treatment, CO₂ treatment resulted in higher pH and lower cooking loss (P<0.05), and the pH, color, and shear force of chicken breast muscle with N₂ treatment were similar to those of the halal treatment (P>0.05). Compared with the halal treatment, the gas treatments resulted in lower pH and lightness and higher redness, yellowness, thickness, and shear force of the small intestine (P<0.05). However, compared with the CO₂ treatment, the N₂ treatment resulted in lower pH, redness, and yellowness, and higher lightness, thickness, and shear force. Overall, compared with the halal method, our results suggest that the use of N₂ gas suppresses the discoloration and deterioration of the texture of chicken meat and small intestine caused by CO₂ gas treatment in the gas stunning method.